Description
Comforting and crispy smashed potatoes with garlic and parmesan, perfect for cozy gatherings.
Ingredients
Scale
- 1.5 lbs baby potatoes (Yukon gold or red)
- 2–3 tbsp olive oil
- 2 tbsp unsalted butter, melted (optional)
- 3 cloves garlic, minced
- 1/3 cup freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs (rosemary, thyme, parsley, or Italian blend)
- Optional garnish: chopped fresh parsley
- Optional garnish: extra parmesan
Instructions
- Preheat your oven to 450°F (230°C).
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on a baking sheet and gently smash them with a fork or potato masher.
- Drizzle olive oil and melted butter over the smashed potatoes.
- Sprinkle minced garlic, salt, black pepper, and dried herbs on top.
- Use a spatula to gently toss everything, ensuring even coverage.
- Roast in the oven for 25-30 minutes, or until the edges are crispy and golden.
- Remove from oven and sprinkle with grated parmesan cheese.
- Garnish with fresh parsley and serve hot.
Notes
Feel free to customize with your favorite herbs and cheeses. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg